Ingredients Weight Measure
Olive oil 2 oz. 1/4 cup
Onions, medium, rough cut 2 lbs. 5 ea.
Celery, rough chopped 2 lbs. 1-1/2 bunches
Leeks, chopped 2 bunches
Garlic, chopped 8 cloves
Fresh mushrooms, chopped 3 lbs. 2 gals.
Cucumbers, peeled, seeded, and sliced 5 ea.
Sour gherkin pickles, sliced 5 ea.
Bay leaves 6 ea.
Ground turmeric 3 Tbsp.
TABASCO® brand Original Red Sauce 1/4 tsp.
Salt 2 Tbsp.
White pepper 1 Tbsp.
Saffron leaves 1 pinch
Pickle juice 2 gals.
Dry white wine 1/2 gal.
Lemon juice 4 oz. 1/2 cup
Clam stock 5 gals.
Tomatoes, medium, skinned and chopped 15 ea.


  1. Heat oil in large stock pot; add onions, celery, leeks and garlic and cook 5 minutes. Add mushrooms, cucumbers, pickles, bay leaves, turmeric, TABASCO® Sauce, salt, white pepper and saffron.
  2. Continue cooking 10 minutes, stirring often. Slowly add pickle juice, white wine and lemon juice. Simmer 1 hour, stirring occasionally.
  3. Add clam stock; simmer 30 minutes longer. Finish by adding chopped tomatoes.

Yield: 7 gallons broth base